Leftover Chicken Risotto

This dish is so simple, so quick, uses mostly items that you have the cupboard/fridge/freezer and is ideal if you have a bit of chicken left over from Sunday roast.  So here it is if you haven’t planned your Monday night tea yet.

Serves 4

Ingredients

  • Butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice
  • 1 large glass white wine (optional but it does add a little je ne sais quoi)
  • 1.5l chicken or vegetable stock, heated to simmering
  • 1 large handful frozen peas, defrosted (although if you’re in a rush and forget, just bung ’em in a little earlier than suggested – they’ll cook in the stock!)
  • Cooked chicken, torn into strips, no skin
  • 50g Parmesan, grated

The How To

  • Melt a knob of butter in a large pan, add the onion and garlic and cook  slowly until soft and translucent.
  • Stir in the rice until coated with butter.  It should become a little see-through.
  • Add the wine and stir until evaporated.  Breathe in the aroma – luuurrrrvvvvlllyyy!
  • Add the stock a ladle at a time until the rice is cooked but still with a little bite.  Make sure you keep stirring so the rice doesn’t stick to the pan.
  • Add the peas and chicken in the last 5 minutes of cooking to heat through.
  • Stir in the Parmesan and add some black pepper when serving to taste, plus a few sprigs of parsley (if you have them!)

If you want to be super fancy, why not make a couple of parmesan chips to go on the side?

Simply heat a small non-stick frying pan.  Then drop some grated parmesan into the pan, in a chip like shape.  Wait about 5 minutes before peeling them off, they should be golden and crisp – you can roll them into a shape if you fancy too; then place on your serving plate – lovely!

image from foodnetwork.com

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Simnel cakes – my inspiration

Just thought I’d write a little tribute to my Grandad, Mr Witton.  My Simnel Cakes are kind of a tribute in sweet format, but here’s the reason why.

Grandad, known as Dick to friends, was a completely lovely man.  Married to my Nan, Moira, he was completely content, following retirement from the Navy, as a local baker in Tolworth, Surrey. I only recently found out that when he died all of his handwritten bakery cookbooks went missing.  We believe they were in his locker at work, but we unfortunately never had them returned.  So therefore, I’m going to write my own.

I remember the cakes and bread that Grandad used to bring home.  I remember the smell as cupboard was opened to reveal all of the “spare” loaves he had brought home, and the best bit – the white box.  The white box that was opened to reveal a treasure trove of sweet delicacies from mille-feuille to meringues.  Yummy.  And being only girl in the family, I got to have first pick – oh and return for seconds.

So Nan and Grandad Witton, this is for you.  Thank you for giving me my love of fresh-baked bread smothered in butter and cakes – of all shapes and sizes.  One day, I hope I’ll make you proud and be able to make something as beautiful as the cake in your wedding photo below.

The infamous wedding cake.
 
My grandad baked each tier whilst away at sea, he was a baker in the navy; and then returned the tier to be iced prior to his big day. Both my parents and my husband and I used the same knife to cut our cakes.
The Bridesmaids 

A proud new husband and wife – Mr and Mrs Witton

The wedding party